Dr. Mohammed Kuddus is a Professor and Head of the Department of Biochemistry, College of Medicine, University of Hail, Hail, Kingdom of Saudi Arabia. He completed his PhD in Biochemistry and Enzyme Biotechnology from Sam Higginbottom University of Agriculture, Technology & Sciences (SHUATS), Allahabad, India. He has more than 80 research publications, 10 books, 22 book chapters, 9 research grants, and a patent to his credit.Dr. Poonam Singh is an Assistant Professor at the Department of Molecular and Cellular Engineering, Jacob School of Bioengineering & Biotechnology, Sam Higginbottom University of Agriculture, Technology & Sciences, Allahabad, India. She has over ten years of research experience and 23 research publications in National and International journals.Dr. Sindhu Raveendra is a Professor at the Department of Food Technology, TKM Institute of Technology, Kerala, India. She completed her PhD from the School of Biosciences, Mahatma Gandhi University, Kottayam, India. She has over 300 research communications to her credit. She also has 23 bacterial sequences submissions to NCBI.Dr. Rachana Singh is an Assistant Professor at the Amity Institute of Biotechnology, Amity University Uttar Pradesh, Lucknow, India. She completed her PhD in Plant Molecular Virology from the National Botanical Research Institute, Lucknow. She has published around 30 research papers, 14 book chapters and two books.

• Chapter 1 – Potential Microbial PigmentsShareen Fatima Rizvi, Syed Khalida Izhar, Umme Habiba, Ananya Bajpai, and RoohiChapter 2 - Conventional and Alternative Microbial Sources of Food-Grade Pigments and Their Production ProcessesNuno R. da Silva, Bruna Basto, José A. Teixeira, Sara C. SilvérioChapter 3 - Biotechnological Tools for Enhancing Microbial Pigment ProductionPedro Garcia Pereira Silva, Camila Ramão Contessa, Izabela Queiroz Silva, Natália Madruga Arrieira, Lucielen Oliveira Santos, Carlos André Veiga Burkert, and Janaina Fernandes de Medeiros BurkertChapter 4 - Application of Microbial Pigments in Food IndustrySusmita Ghosh, Tanmay Sarkar, and Runu ChakrabortyChapter 5 - Microbial Pigments: Applications in Beverage IndustryAjay Nair, Archana S. Rao, Sameeksha K. Ghat, Lidia A, Veena S M, Vidya A S, and Sunil S. MoreChapter 6 - Microbial Pigments as Flavour and Food AdditivesVineeta Singh, Rachna Singh, and Shalini Singh VisenChapter 7 - Microbial Pigments as Functional Food IngredientsLakha Salaipeth, Noraphat Hwanhlem, and Paripok PhitsuwanChapter 8 - Microbial Pigments in FoodsNaina Dwivedi and Sujeet Pratap SinghChapter 9 - Bacterial Pigments as Antimicrobial AgentsAravind Madhavan, K.B. Arun, Reshmy R., Abhinand K, Bipin G. Nair, Raveendran Sindhu, Laya Liz Kuriakose, Mukesh Kumar Awasthi, Ashok Pandey, and Parameswaran BinodChapter 10 - Development of Novel Food-Grade PigmentsArchana S. Rao, Ajay Nair, Hima A. Salu, Pooja K.R., Meghana C.A., Nagachandra Reddy, Veena S.M., Vidya A.S., and Sunil S. MoreChapter 11 - Microbial Pigments as Antioxidants for Food and Beverage IndustriesR. Poorniammal and S. PrabhuChapter 12 - Azaphilone Alkaloids as a Prospective Source of Microbial Pigments in the Food IndustryLu-jie Liu and Zhi-long WangChapter 13 - Anthocyanins: Yeast's Role in Natural Pigment ModificationC. Escott,. C. López, and A. Morat.Chapter 14 - Food Colours: Toxicology and Food SafetyVanga Sri Varsha, Tanmayi Boreda, Adithi Reddi Kamana, Sanjana Reddy Pailla, Yashasvi Kambhampati, Gourav T, Ashoutosh Panday, Sanjeeb Kumar Mandal, and Bishwambhar MishraChapter 15 - Patents and Innovations in Food-Grade Microbial PigmentsMaria Nicoelle Pereira da Silva, Cledna Kalline dos Santos Duarte, Emanuelly Beatriz Tenório Sampaio, Aline Cavalcanti de Queiroz, Kelly Fernanda Seára da Silva, Magna Suzana Alexandre Moreira, Adeildo Junior de Oliveira, and Alysson Wagner Fernandes DuarteIndex

Dr. Mohammed Kuddus is a Professor and Head of the Department of Biochemistry, College of Medicine, University of Hail, Hail, Kingdom of Saudi Arabia. He completed his PhD in Biochemistry and Enzyme Biotechnology from Sam Higginbottom University of Agriculture, Technology & Sciences (SHUATS), Allahabad, India. He has more than 80 research publications, 10 books, 22 book chapters, 9 research grants, and a patent to his credit.Dr. Poonam Singh is an Assistant Professor at the Department of Molecular and Cellular Engineering, Jacob School of Bioengineering & Biotechnology, Sam Higginbottom University of Agriculture, Technology & Sciences, Allahabad, India. She has over ten years of research experience and 23 research publications in National and International journals.Dr. Sindhu Raveendra is a Professor at the Department of Food Technology, TKM Institute of Technology, Kerala, India. She completed her PhD from the School of Biosciences, Mahatma Gandhi University, Kottayam, India. She has over 300 research communications to her credit. She also has 23 bacterial sequences submissions to NCBI.Dr. Rachana Singh is an Assistant Professor at the Amity Institute of Biotechnology, Amity University Uttar Pradesh, Lucknow, India. She completed her PhD in Plant Molecular Virology from the National Botanical Research Institute, Lucknow. She has published around 30 research papers, 14 book chapters and two books.

• Chapter 1 – Potential Microbial PigmentsShareen Fatima Rizvi, Syed Khalida Izhar, Umme Habiba, Ananya Bajpai, and RoohiChapter 2 - Conventional and Alternative Microbial Sources of Food-Grade Pigments and Their Production ProcessesNuno R. da Silva, Bruna Basto, José A. Teixeira, Sara C. SilvérioChapter 3 - Biotechnological Tools for Enhancing Microbial Pigment ProductionPedro Garcia Pereira Silva, Camila Ramão Contessa, Izabela Queiroz Silva, Natália Madruga Arrieira, Lucielen Oliveira Santos, Carlos André Veiga Burkert, and Janaina Fernandes de Medeiros BurkertChapter 4 - Application of Microbial Pigments in Food IndustrySusmita Ghosh, Tanmay Sarkar, and Runu ChakrabortyChapter 5 - Microbial Pigments: Applications in Beverage IndustryAjay Nair, Archana S. Rao, Sameeksha K. Ghat, Lidia A, Veena S M, Vidya A S, and Sunil S. MoreChapter 6 - Microbial Pigments as Flavour and Food AdditivesVineeta Singh, Rachna Singh, and Shalini Singh VisenChapter 7 - Microbial Pigments as Functional Food IngredientsLakha Salaipeth, Noraphat Hwanhlem, and Paripok PhitsuwanChapter 8 - Microbial Pigments in FoodsNaina Dwivedi and Sujeet Pratap SinghChapter 9 - Bacterial Pigments as Antimicrobial AgentsAravind Madhavan, K.B. Arun, Reshmy R., Abhinand K, Bipin G. Nair, Raveendran Sindhu, Laya Liz Kuriakose, Mukesh Kumar Awasthi, Ashok Pandey, and Parameswaran BinodChapter 10 - Development of Novel Food-Grade PigmentsArchana S. Rao, Ajay Nair, Hima A. Salu, Pooja K.R., Meghana C.A., Nagachandra Reddy, Veena S.M., Vidya A.S., and Sunil S. MoreChapter 11 - Microbial Pigments as Antioxidants for Food and Beverage IndustriesR. Poorniammal and S. PrabhuChapter 12 - Azaphilone Alkaloids as a Prospective Source of Microbial Pigments in the Food IndustryLu-jie Liu and Zhi-long WangChapter 13 - Anthocyanins: Yeast's Role in Natural Pigment ModificationC. Escott,. C. López, and A. Morat.Chapter 14 - Food Colours: Toxicology and Food SafetyVanga Sri Varsha, Tanmayi Boreda, Adithi Reddi Kamana, Sanjana Reddy Pailla, Yashasvi Kambhampati, Gourav T, Ashoutosh Panday, Sanjeeb Kumar Mandal, and Bishwambhar MishraChapter 15 - Patents and Innovations in Food-Grade Microbial PigmentsMaria Nicoelle Pereira da Silva, Cledna Kalline dos Santos Duarte, Emanuelly Beatriz Tenório Sampaio, Aline Cavalcanti de Queiroz, Kelly Fernanda Seára da Silva, Magna Suzana Alexandre Moreira, Adeildo Junior de Oliveira, and Alysson Wagner Fernandes DuarteIndex

Dr. Mohammed Kuddus is a Professor and Head of the Department of Biochemistry, College of Medicine, University of Hail, Hail, Kingdom of Saudi Arabia. He completed his PhD in Biochemistry and Enzyme Biotechnology from Sam Higginbottom University of Agriculture, Technology & Sciences (SHUATS), Allahabad, India. He has more than 80 research publications, 10 books, 22 book chapters, 9 research grants, and a patent to his credit.Dr. Poonam Singh is an Assistant Professor at the Department of Molecular and Cellular Engineering, Jacob School of Bioengineering & Biotechnology, Sam Higginbottom University of Agriculture, Technology & Sciences, Allahabad, India. She has over ten years of research experience and 23 research publications in National and International journals.Dr. Sindhu Raveendra is a Professor at the Department of Food Technology, TKM Institute of Technology, Kerala, India. She completed her PhD from the School of Biosciences, Mahatma Gandhi University, Kottayam, India. She has over 300 research communications to her credit. She also has 23 bacterial sequences submissions to NCBI.Dr. Rachana Singh is an Assistant Professor at the Amity Institute of Biotechnology, Amity University Uttar Pradesh, Lucknow, India. She completed her PhD in Plant Molecular Virology from the National Botanical Research Institute, Lucknow. She has published around 30 research papers, 14 book chapters and two books.

• Chapter 1 – Potential Microbial PigmentsShareen Fatima Rizvi, Syed Khalida Izhar, Umme Habiba, Ananya Bajpai, and RoohiChapter 2 - Conventional and Alternative Microbial Sources of Food-Grade Pigments and Their Production ProcessesNuno R. da Silva, Bruna Basto, José A. Teixeira, Sara C. SilvérioChapter 3 - Biotechnological Tools for Enhancing Microbial Pigment ProductionPedro Garcia Pereira Silva, Camila Ramão Contessa, Izabela Queiroz Silva, Natália Madruga Arrieira, Lucielen Oliveira Santos, Carlos André Veiga Burkert, and Janaina Fernandes de Medeiros BurkertChapter 4 - Application of Microbial Pigments in Food IndustrySusmita Ghosh, Tanmay Sarkar, and Runu ChakrabortyChapter 5 - Microbial Pigments: Applications in Beverage IndustryAjay Nair, Archana S. Rao, Sameeksha K. Ghat, Lidia A, Veena S M, Vidya A S, and Sunil S. MoreChapter 6 - Microbial Pigments as Flavour and Food AdditivesVineeta Singh, Rachna Singh, and Shalini Singh VisenChapter 7 - Microbial Pigments as Functional Food IngredientsLakha Salaipeth, Noraphat Hwanhlem, and Paripok PhitsuwanChapter 8 - Microbial Pigments in FoodsNaina Dwivedi and Sujeet Pratap SinghChapter 9 - Bacterial Pigments as Antimicrobial AgentsAravind Madhavan, K.B. Arun, Reshmy R., Abhinand K, Bipin G. Nair, Raveendran Sindhu, Laya Liz Kuriakose, Mukesh Kumar Awasthi, Ashok Pandey, and Parameswaran BinodChapter 10 - Development of Novel Food-Grade PigmentsArchana S. Rao, Ajay Nair, Hima A. Salu, Pooja K.R., Meghana C.A., Nagachandra Reddy, Veena S.M., Vidya A.S., and Sunil S. MoreChapter 11 - Microbial Pigments as Antioxidants for Food and Beverage IndustriesR. Poorniammal and S. PrabhuChapter 12 - Azaphilone Alkaloids as a Prospective Source of Microbial Pigments in the Food IndustryLu-jie Liu and Zhi-long WangChapter 13 - Anthocyanins: Yeast's Role in Natural Pigment ModificationC. Escott,. C. López, and A. Morat.Chapter 14 - Food Colours: Toxicology and Food SafetyVanga Sri Varsha, Tanmayi Boreda, Adithi Reddi Kamana, Sanjana Reddy Pailla, Yashasvi Kambhampati, Gourav T, Ashoutosh Panday, Sanjeeb Kumar Mandal, and Bishwambhar MishraChapter 15 - Patents and Innovations in Food-Grade Microbial PigmentsMaria Nicoelle Pereira da Silva, Cledna Kalline dos Santos Duarte, Emanuelly Beatriz Tenório Sampaio, Aline Cavalcanti de Queiroz, Kelly Fernanda Seára da Silva, Magna Suzana Alexandre Moreira, Adeildo Junior de Oliveira, and Alysson Wagner Fernandes DuarteIndex